Start by peeling and dicing your russet potatoes. Place them into a pot, cover with water, and bring to a boil. Season the water with a pinch of salt. Once boiling, reduce the heat and simmer until the potatoes are fork-tender, around 15-20 minutes. Drain the potatoes, return them to the pot, and mash in the warm cream or milk and softened butter. Season with salt and freshly cracked black pepper to taste. Set aside.

In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent.  This usually takes around 3-4 minutes. Next, stir in the grated carrot and minced garlic. Cook until they soften, around 2-3 more minutes. Then, it's time to add the ground turkey. Break it up with a spoon and cook until it’s no longer pink, about 5-7 minutes.  Once cooked through, incorporate the mushrooms, tomato paste, chicken bouillon granules, thyme, smoked paprika, and season to your liking with salt and pepper. Mix everything well to combine.

Preheat your oven to 400°F (200°C). Spread the turkey filling evenly in a baking dish. Top with the creamy mashed potatoes, spreading them out to reach the edges. Using a fork, create a pattern on top for texture. You could also add a sprinkle of extra paprika for color.

Place the assembled pie in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges. Remove it from the oven and let it cool for a few minutes before serving.